NYC's Black Tap Craft Burgers & Beer is better known more for its milkshakes than its burgers. The crazy concoctions come stacked with plenty of oversized toppings ranging from cotton candy to cookie to sweet n' salty.

The sushi burrito may have just hit NYC this year, but the hybrid food has been a favorite on the west coast for a while. San Francisco-based chain Sushirrito is credited as the restaurant that first started serving the jumbo rolls, which vary from more traditional (tuna, salmon, shrimp) to beef, pork belly, and crispy chicken.

French pastry chef Dominique Ansel solidified his cult following in New York City with the invention of the Cronut (a cross between a croissant and doughnut) three years ago. One of the first hybrid foods to go viral, the Cronut stays relevant thanks Ansel's creation of a new flavor every month.

Ice and Vice refers to itself as an "experimental ice cream shop," and they're known to have some of the most innovative ice cream in NYC. Two of their most popular flavors are tea dance (Nilgiri tea leaf, lemon charcoal, and salted caramel) and milk money (toasted milk, sea salt, and chocolate ganache).

Instagrammers went crazy for these lai wong bao (custard buns) that are served at Hong Kong dim sum restaurant Yum Cha. Thanks to the bun's eyes, when diners poke a hole in one and give it a squeeze, it looks as though liquid is pouring from the bun's mouth.

Thanks to its classification as a superfood, the açaí berry became the main ingredient in the ultra-trendy, guilt-free açaí bowl. NYC's Two Hands Cafe serves an especially Instagrammable version complete with frozen blueberries and bananas, almond milk, hemp and chia seeds, granola, coconut, and fresh berries on top.

Prague's most popular street dessert, the trdelník, took over Instagram earlier this year — specifically those served at Good Food Coffee and Bakery. Often referred to as chimneys in English, the cones are first roasted over heated coals and then coated with chocolate on the inside and filled with whipped cream or soft serve ice cream.

For the sushi lovers who prefer burgers to burritos, there's the sushi burger at the Redeye Grill in NYC. It's the flavors of a spicy tuna roll (seaweed salad, radish, cucumber, ginger, aioli, and spicy tuna) sandwiched in between two buns made of sticky sushi rice.

Staying true to its Filipino roots, Brooklyn's Manila Social Club makes bright purple doughnuts using ube, a yam native to the Philippines. The doughnut is comparable to a French cruller, crispy on the outside, and light and moist on the inside.

If you like your cookies undercooked, then Levain Bakery is the bakery for you. The tiny NYC shop churns out hockey-puck sized cookies that come out of the oven warm, gooey, and melty. Chocolate chip walnut is the classic favorite but there's also dark chocolate peanut butter chip, dark chocolate chocolate chip, and oatmeal raisin.

Brooklyn Filippino restaurant Manila Social Club took their purple ube doughnuts to the next level by making a gold Cristal doughnut. The actual doughnut is the same as their original ube yam doughnut, but this version is topped with Cristal-flavored glaze and real gold. The stunning treat has the price tag to go with it: One doughnut will put you out $100.

San Francisco pâtisserie Craftsman and Wolves likes to emphasize that they have plenty of other pastries to offer besides their "rebel within." But that's what most diners come for. It's a savory muffin complete with asiago, sausage, and green onion that has a soft boiled egg on the inside which oozes out bright yellow yolk when the muffin is cut in half.

Most people had never heard of a translucent, mostly tasteless, and virtually zero-calorie cake up until the raindrop cake made its debut this year at New York City's popular outdoor food market, Smorgusburg. The jello-like $8 cake is inspired by a traditional Japanese mochi and comes with roasted soybean flour and kuromitso, a sweet syrup.

Because sometimes cookie dough isn't enough, Miami-based baker Margo Wolfe — aka Instagrammer mdoughw — came up with cookie cups. The dense cups of cookie dough are filled with everything from cookies and cream to Nutella to candy bars to brownies. While there's no brick and mortar store as of right now, Wolfe ships the cups anywhere in the country.

What's the best way to eat cheese? When it's scraped off a large wheel of melty cheese right onto your plate. That's how it's done at NYC's Raclette, where the melted cheese is served directly onto a plate of potatoes.

Best described as a raw fish salad that first originated in Hawaii, poké first made its way to LA, then started spreading across the rest of the country. Santa Monica's trendy Sweetfin Poké serves creative bowls that feature much more than just raw tuna and salmon.

Thanks to a viral video, Scot Rossillo's vibrant rainbow bagel that he had been serving for 20 years at the Bagel Store in Brooklyn, New York, became an overnight Internet sensation attracting hordes of mostly tourists hoping to taste and of course photograph the bagel. The colored dough is mesmerizing, and the finished bagel is topped with the store's Funfetti cream cheese, which basically tastes like frosting.

Matcha definitely had a moment this year, and it became a go-to filling for a variety of pastries across the world. The Lobby of Simple Kaffa, a cafe in Taiwan, makes a bright green cake roll that oozes matcha and cream, a winning mix.

Turns out that croissants aren't the only French pastry that can be mixed with doughnuts. Francois Payard introduced the strawberry cream macaron doughnut in NYC in March and has since created two other flavors: banana pudding and chocolate s'mores. The hybrid pastry is creamy and crunchy all at once.

LA's the Carving Board came up with a different way to eat spaghetti and meatballs: in sandwich form. The spaghetti & meatballwhich has grilled noodles for bread, while homemade meatballs and mozzarella cheese make up the inside of the sandwich.

Although Korean bakery Besfren's slogan is "hopping into a pastry fairy tale," it may as well be hopping into a chocolate chip cookie fairytale. The NYC-based shop serves a large triple chocolate chip cookie that has at least a few chocolate chips in every bite.

Jianbings have been a popular street food in Beijing for a long time, but they're just now making their way to New York City thanks to city pop up Mr Bing. The savory pancake is filled with egg, scallions, sesame seeds, hoisin and chili sauce, crispy wontons, and sometimes meat, like pork or duck.

Chances are you've never had an ice cream sandwich like this before. NYC's Playa Betty's squishes creamy vanilla gelato between two round cinnamon sugar churros for the ultimate dessert.

The days of topping toast with butter and jam are long over. This year it was all about the avocado toast, which is exactly what it sounds like: toast topped with chunks of avocado. Some places add a poached egg or other greens but LA's Dinette keeps it simple — and Instagram-worthy.

Up until last summer, ordering at Shake Shack was pretty much a no-brainer: shack burger and fries. Then the beloved burger chain threw the chick'n shack into the mix and made diners' decision a whole lot tougher. The chicken sandwich is simple but delicious; tender and juicy chicken with a crispy breading smothered in buttermilk herb mayo.

Aptly named love at first bite, this doughnut from Australia's Doughnut Time is said to contain an entire jar of Nutella. Breaking the monster doughnut in half makes for a mouthwatering photo.

LA's Eggslut has one main ingredient: eggs. Their goal is to make people want to eat eggs all day long, not just for breakfast, which is why everything from their burger to their steak sandwich has perfectly cooked eggs on it.

As their name suggests, Dough Doughnuts is known for their big, doughy treats that come in a variety of unique flavors. The prettiest is their bright pink, fruity, hibiscus doughnut.

Hard to find in both France and the US, the kouign amann is a flaky, sugary, and über-buttery pastry that comes from France's Brittany region. Les Madeleines, a bakery in Salt Lake City, Utah, has been serving the pastries since the early 2000s, before most parts of America had discovered their tastiness.

There are few side dishes as satisfying as tater tots. NYC sports bar the Grayson takes their tots to the next level; they call them totchos (a cross between tots and nachos). Toppings include sour cream, melted cheese, and bacon.

The only toast that managed to compete with avocado toast this year was charcoal lava toast. Found at the Bakery Chef in Singapore, this black fluffy toast oozes salted egg custard when cut open.

Innovative NYC doughnut shop the Doughnut Project came up with quite the sweet and savory mix this year: the everything doughnut. Adding cream cheese frosting and everything bagel seasoning to doughnut dough turned out to be a genius idea.

Not many people would think to eat their pizza with maple syrup, unless it's waffle pizza of course. Seoul Waffle Pizza wanted to differentiate themselves from the multitude of pizza places in LA, so they came up with the concept of funky pizza toppings presented on a waffle.

NYC's Breads Bakery is known for their chocolate babka, a somewhat moist, somewhat flaky bread that is intertwined with Nutella and chocolate chips.

Taken from the streets of Thailand, rolled ice cream became the new ice cream craze as soon as it hit NYC. 10Below serves rolls that range from key lime pie to s'mores to matcha, and the best part is you get to watch the ice cream being rolled.

Although less colorful than the rainbow bagel, the oreo bagel is just as sweet. Served at New Jersey's Bagel Nook, the swirled bagel comes topped with Oreo cream cheese and chunks of the cookie itself.

Not to be confused with the rainbow bagel, the rainbow cake doughnut at Moe's Doughs Donut Shop in Brooklyn is a variety of flavors united into one glazed treat. One bite of the doughnut gives you a taste of sour cream, pistachio, blueberry, strawberry, and red velvet.

Zia Valentina in LA found a creative way to combine two breakfast staples. The dessert shop is known for its waffle shots, which are lined with chocolate and filled with espresso, although there are plenty of other fillings available.

Chef April Bloomfield is known for her burgers, and she's just added another creation to her list: the salvation burger. It's served at a restaurant by the same name in NYC's Pod 51 Hotel. The burger toppings change seasonally; examples include taleggio and onions, or mushrooms and blue cheese butter.

With an impressive 20 layers of crepes, the rainbow crepe cake from Billy Angel Company in Seoul, South Korea, is a true work of art. Each of the cake's five colors has a different fruit flavor: strawberry, orange, banana, melon, and grape.

Introducing any kind of pizza that's not New York City pizza to New Yorkers is a bold move. Brooklyn restaurant Emmy Squared decided to take the risk; they introduced Detroit-style pizza, square pizza that's cooked in a pan with a special type of cheesy, fried crust.

Leave it to a Michelin-starred chef to get vegetarian food right. NYC's Nix serves a colorful — and tasty — array of plant based dishes, including their yukon potato fry bread, which is a dense and crispy base loaded with sour cream, cheddar, scallions, radishes, and broccoli florets.

Housed in what used to be an auto body shop, Lilia is the new hot Italian spot in Brooklyn. One of the restaurant's most photographed dishes is the malfadini pasta, which features long accordion-like noodles dressed in peppercorn and parmigiana reggiano.

Koreans love to top their desserts with cotton candy, and LA's CottonHi is bringing that concept stateside. The shop serves soft serve ice cream topped with organic cotton candy and various other treats. The best part is watching the cotton candy disintegrate when espresso is poured on top of the sundae.

New Yorkers love their brunch, so when ultra-trendy Sadelle's opened offering bagel towers, thinly sliced lox, heaping breakfast sandwiches, and a counter full of baked goods, people welcomed the spot with open arms. If you're lucky enough to get a reservation, or if you're willing to wait in line, the bagel tower with assorted toppings is a must.

Why would you get just a slice of cheese on your cheeseburger when you can get a scoop of mac and cheese? That's the concept behind the mac & cheese burger at NYC sports bar, the Ainsworth. The meat patty is topped with a fried patty of mac and cheese, as well as a scoop of gooey mac and cheese.

Inspired by the trdelník cones that took over the streets of Prague, dessert cafe ChikaLicious in NYC created the ConChurro, a flaky, crunchy ice cream cone dusted with sugar and filled with vanilla soft serve ice cream and a variety of sauces and toppings such as caramel, chocolate, raspberry, and sprinkles.

Brooklyn pizzeria Vinnie's came up with the idea of a pizza on pizza slice last year, and this year they managed to top that with a pizza box made out of pizza. Just in case you wanted some pizza with your pizza.

After the success of the everything Doughnut, NYC's the Doughnut Project decided to keep with the sweet and savory theme and create five different meat doughnuts. The first flavor to come out was the prosciutto, pear, and olive oil doughnut with a cream cheese frosting.

For being such a simple dish, cacio e pepe definitely had a moment this year. Originally from Rome, the pasta consists of spaghetti noodles, cheese, and pepper. At Sandro's, an Italian restaurant in NYC, chef Sandro Fioriti is the only one allowed to make the cacio e pepe, which isn't actually listed on the restaurant's menu.